Bring your chuck roast to room temp. Mix up the seasoning blend and remove 1 1/2 Tbsp. Heat the Ninja Foodi on Sear Saute on HIgh. Add 2-3 Tbsp of Olive Oil.
Measure out your rice and beans and give them a quick rinse using a fine sieve strainer or colander.
Cut the chuck roast into 4 equal pieces and liberally season with the Mexican seasoning.
When the Ninja Food is really hot, add your chunks of chuck roast and let them sit without flipping for about 3 minutes. Repeat for each side and the ends.
While the meat is searing, peel your carrot and chop up your onion (if using). I dice about 1/2 cup of onion to add to the rice and cut a large onion or 2 small onions into wedges to cook with the Mexican pot roast.
Remove the seared meat from the Ninja Foodi, but leave the sear saute on. Pour in 2 cups of beef broth into the hot pan to deglaze it and remove any stuck on food.
Add in the rice and beans along with remaining 1 1/2 Tbsp of Mexican seasoning. Add 2 cups of frozen corn and 14.5 oz can of fire roasted tomatoes. Stir to combine.
Place the rack on the low position over the rice & bean mixture. Put the carrots and onions on the rack and place the meat chunks on top. Set the Ninja Foodi to high pressure for 30 minutes. Make sure to put the valve to seal. Natural release for 20 minutes, then manually release the remaining pressure.
Remove the rack with the pot roast and veggies. Let the meat sit for 10 minutes before serving. Chop up 1/2 cup cilantro, and 2 green onion stalks and stir into rice mixture. Close the TenderCrisp lid.
Combine 1/2 cup of sour cream with 2 Tbsp of your favorite hot sauce ( I love Cholula ) and 1/4 cup of chopped cilantro to make the Mexican "Gravy". Serve with desired toppings and Enjoy!